1 cup Lowfat Cottage Cheese, 1%
1/2 cup Light Cream Cheese
1/2 cup Nonfat Sour Cream
1/2 cup Reduced-calorie mayonnaise
1/2 cup Onion, chopped
1/2 cup Green Bell Pepper, chopped
1/4 cup Fresh Parsley
2 tbsp Icbinb-Light, *Note
1/3 cup All-Purpose Flour
1/2 cup 1% low-fat milk
10 1/2 oz Nonfat Chicken Broth
1/2 tsp Poultry Seasoning
1/4 tsp Salt
1/4 tsp Pepper
1 dash Garlic Powder
6 Lasagna Noodles, cooked
Vegetable Cooking Spray
3 cup Boned and skinned chicken breast halves, cooked and chopped
1/2 cup Dry Bread Crumbs
2 tbsp Fresh Parsley, chopped
1/4 tsp Paprika
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*NOTE: This is I Can't Believe It's Not Butter - Light
Combine first 4 ingredients in a med bowl; beat at high speed of a mixer until well blended. Stir in onion, bell pepper and 1/4 C parsley; set aside.
Melt the margarine in a med saucepan over medium heat. Add flour, and cook 1 min, stirring constantly with a wire whisk. Gradually add milk and broth, stirring constantly. Bring to a boil over medium heat, and cook 3 minutes or until thickened, stirring constantly. Stir in poultry seasoning, salt, pepper and garlic powder. Remove from heat; set sauce aside.
Arrange 3 noodles in bottom of a 13 x 9" baking dish coated with cooking spray; top with half of cottage cheese mixture, half of chicken, and half of sauce. Repeat with remaining noodles, cottage cheese mixture, chicken, and sauce.
Combine breadcrumbs, 2 T parsley and paprika; sprinkle over casserole. Bake, uncovered at 375 deg F for 30 min. Serve immediately.
Per serving: 473 Calories; 8g Fat (15% calories from fat); 36g Protein; 61g Carbohydrate; 70mg Cholesterol; 510mg Sodium
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